For each slab you will need 200g (7oz) of good quality chocolate
For the dark chocolate and pink peppercorn slab
½-1 tsp pink peppercorns, lightly crushed
For the dark chocolate and candied orange slab
3 oranges (or ready made candied peel)
300g (101/2oz) granulated sugar
For the rose petal and dried strawberry white chocolate slab
1 tsp rosewater
50g (2oz) dried strawberries, roughly chopped
2 tsp dried rose petals
For the almond and mango white chocolate slab
25g (1oz) almonds, roughly chopped
25g (1oz) dried mango roughly chopped
1 To make each slab, you’ll need to gently melt the chocolate. Each slab will be poured into a small 1lb loaf tin lined with cling film.
2 For the peppercorn slab sprinkle the peppercorns over the top of the chocolate in the tin.
3 For the dark chocolate and candied orange slab if you’re making candied peel, cut the peel off the oranges along with the pith. Place in a pan, cover with water and bring to the boil. Simmer for 45 minutes and then drain. Return to the clean pan, add 200ml (101/2oz) of water and the sugar. Slowly bring to the boil and then simmer for 30-45 minutes until syrupy. Remove from the pan and place on a wire rack to dry for two days. Pour the melted chocolate in the prepared tin and slice 50g (2oz) of the dried peel. Scatter over the top, pressing in a little, and allow to set at room temperature before turning out.
4 For the rose petal and dried strawberry white chocolate slab gently melt the white chocolate, rosewater and half the strawberries together. Pour into a prepared tin and scatter over the remaining strawberries and rose petals. Allow to set before turning out and wrapping.
5 For the almond and mango white chocolate slab melt the white chocolate with ¾ of the almonds and ¾ of the mango. Spoon into the prepared tin, level off and scatter over the remaining almonds and mango. Allow to set at room temperature before turning out.
Good health food stores and natural health stores will sell rose petals.